Experience:  7 years experience in the baking and pastry industry including high-end style bakeries, and chocolate shops. 
Education/Credentials: Associate's degree in Baking and Pastry from The Culinary Institute of America. Certified in ServSafe. 
Other Interests: Hiking, kayaking, camping, and spending time with family and friends. 

​Email: msolan@sau8.org

Experience: 15 years in education at CRTC; active in Skills USA:  National Education Team member and judge; prepared many students for state and national competitions 40 years in the hospitality industry, including restaurants of various styles and food service facilities
Education/Credentials: Received training at Culinary Institute of America, Johnson and Wales University, NE Culinary Institute: Teaching Certification; NRAEF-certified Servsafe Instructor
Other Interests: golf, cooking, skiing, beach time

Email: bmcintosh@sau8.org

Catering & Banquet Service, Cooking/Baking, Dining Room Guest Services, Food Safety & Sanitation, Operating Professional Equipment
​

Baker, Caterer, Chef, Dietician, Food Service Director, Prep Cook, Restaurant Manager/Owner, Short-Order Cook
​

LRCC: LCUL1460 Bakery Production* 
LRCC: LHOS2160 Catering
LRCC: LCUL1510 Culinary Fundamentals*
LRCC: LCUL1520 Sanitation*
​

ProStart from National Restaurant Association, ServSafe from National Restaurant Association Education Foundation
​

in 2014/15 100% of students earned their ServSafe Certification.
​

Students enrolled in 31 dual enrollment college courses in 2014/15.
​

SUGGESTED PREREQUISITE COURSES: Algebra, Business Math
SUGGESTED SIMULTANEOUS COURSES: Chemistry, Technical Writing
CAREER HIGH VALUE SOFT SKILLS & ABILITIES: Proper Hygiene (defined by Board of Health), Professional Appearance, Physically Fit to Stand for Hours at a Time, Fine Motor Skills